Baked Garlic Parmesan Wings

These Garlic Parmesan Wings are oven baked until shatteringly crispy, then tossed in rich garlic butter and sharp grated parmesan for the ultimate game day appetizer.

Course Appetizer

Cuisine American

Keyword Garlic Parmesan Wings

Prep Time 15

Cook Time 30

Chill Time 1

Servings servings

Calories 543kcal

Author Jason Decker

Ingredients

2 tablespoons baking powder
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon salt
1/2 teaspoon pepper
4 pounds chicken wings separated

For the sauce:

8 tablespoons unsalted butter
6 cloves garlic minced
1/4 teaspoon red pepper flakes or more to taste
1/2 cup freshly grated parmesan cheese

Instructions

In a small bowl, stir together the baking powder, garlic powder, onion powder, salt, and pepper.
2 tablespoons baking powder, 3/4 teaspoon garlic powder, 3/4 teaspoon onion powder, 3/4 teaspoon salt, 1/2 teaspoon pepper
Add the wings to a large bowl and add the baking powder mixture, toss to combine so the wings are well coated.
4 pounds chicken wings
Place the wings on a wire rack over a sheet tray and place in the fridge, uncovered, for at least 1 hour but overnight is best.
Preheat the oven to 425°F.
Flip the wings every 10 minutes until an internal temperature reaches 175-180°F (this ensures a very tender wing with crispy skin).
When the wings are almost done cooking, make the sauce by melting the butter in a saucepot.
8 tablespoons unsalted butter
Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Take off the heat.
6 cloves garlic, 1/4 teaspoon red pepper flakes
Add the cooked wings to a large bowl and pour the sauce over them. Toss in the sauce so they are coated.
Add the cheese on top and toss again until coated. Serve immediately.
1/2 cup freshly grated parmesan cheese

Notes

Hey, I’ve got your back! Here are six easy tips for perfect appetizer wings:
Dry Them Well: Pat the wings with paper towels before seasoning. Wet wings = no crispy skin!
Spread Them Out: Place them in a single layer on the rimmed baking sheet. Crowding makes them steam, not crisp.
Check the Temp: Use an instant-read thermometer—aim for 175-180 degrees F inside for juicy, tender wings.
Melt Butter Right: Heat the unsalted butter on medium heat so it doesn’t burn when you add the fresh garlic.
Chill Time Matters: Don’t skip the fridge step—it’s the best part for getting that golden brown crunch.
Toss Quick: Coat the wings in sauce right after baking so the parmesan wing sauce sticks like glue!

Nutrition